Ingredients

HAM & GLAZE

1 boneless ham (approx. 5kg)
2 tbsp coriander and fennel seeds (each)
2 tbsp. cloves
2 star anise
8 Herbies juniper berries
750g Billingtons Demerara Sugar
300g sea salt flakes
250g Pommery Dijon mustard

STOCK

6 carrots, peeled
2 heads celery
3 onions, halved
2 leeks
1 head garlic, unpeeled and halved
5 bay leaves
1 bunch parsley
100ml white wine vinegar

Method

1. Take all the spices for the glaze and toast them in a frying pan until fragrant. Grind using a pestle and mortar and then tip into a food processor with the sugar and blitz together to make a spice mix.
2. Tip two-thirds or the mix (reserving the rest in a sealed container) into a large pan with salt and 5 litres of water and bring to the boil, then turn off the heat. When the mix has cooled pour it over the ham and leave in the fridge to brine for 24 hours.
3. After 24 hours, wash off the brine. Place the ham in a large pan with stock veg, herbs and vinegar. Cover with water and bring to the boil. Lower the heat to a gentle simmer and cook, uncovered, for 3 hrs, topping up the water as necessary. Turn off the heat and leave the ham to cool in the stock.
4. Heat oven to 200 degrees. Remove the ham from the stock and cut away the top layer of fat and skin. Score the fat in a criss-cross and brush with the mustard, then pack on the reserved spice mix. Roast for 35-40 minutes until the glaze has completely caramelised and become sticky. Allow the ham to rest for 10 minutes before carving.